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. Recipe created by Tracey of The Naked Diabetic
There’s something so comforting about pumpkin desserts once the air turns crisp and leaves start to fall. If you’re following a low carb or sugar-free lifestyle, this sugar free pumpkin pudding is the perfect way to enjoy those cozy fall flavours without the extra carbs or guilt. It’s creamy, lightly spiced, and tastes just like autumn in a spoon!
Ingredients List
- Pumpkin Puree
- Splenda Granulated Sweetener
- Coconut Cream
- Coconut Milk
- Walden Farms pancake Syrup
- Butter
- Cinnamon
- Pumpkin Pie Spice
- Vanilla Extract
- Cornstarch
- Salt
How to Make Sugar Free Pumpkin Pudding
You can easily make this easy sugar free pumpkin pudding up to 2 days before your dinner. Just keep it well covered and refrigerated.
To Start -Whisk the dry ingredients together in a small mixing bowl or a measuring cup.
In a large saucepan, over medium-high heat, add the coconut milk, coconut cream, Walden Farms syrup, pumpkin puree, and vanilla extract together. Whisk together to mix well.
As the mixture heats up, whisk in the dry ingredients. Whisk vigorously to combine.
Bring the mix to a boil, whisking every couple of minutes.
Once the mixture starts to boil, whisk continuously for 2 minutes and then remove it from the heat.
The pudding mixture should be thick at this point. If you used homemade pumpkin puree, you may want to strain the pudding before dividing it between the dessert dishes.
Divide the pudding mixture between 6 dessert bowls (4 ounces)
Cover and chill for at least 2 hours before serving. For best results, chill for more than 2 hours or overnight.
Serve, topped with whipped cream and a sprinkle of cinnamon.
Low Carb Sugar Free Pumpkin Pudding recipe
Ingredients
- 1 cup Pumpkin Puree
- 1 cup Coconut Cream
- 3/4 cup Coconut milk
- 1/4 cup Walden Farms Pancake Syrup
- 1/4 cup Splenda Granulated Sweetener
- 2 tbsp Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 2 1/2 tbsp Cornstarch
- 1/4 tsp Salt
Instructions
- In a small bowl, whisk the sweetener, cornstarch, cinnamon, pumpkin pie spice and salt.
- In a large saucepan, whisk the coconut cream, milk, pumpkin puree, syrup and vanilla together over medium heat.
- Whisk in the dry ingredients and bring to a boil, whisking frequently.
- As soon as the pudding starts to boil, whisk steadily for 2 minutes. (you should see thick bubbles popping)
- Remove from the heat and stir in the butter.
- Divide between 6 (4 ounce) dessert dishes.
- Chill for at least 2 hours or overnight, covered in a refrigerator.
- Served cold, garnished with whipped cream and sprinkled with cinnamon.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Helpful Tips and FAQs
Substitutions
Pumpkin Puree
If you op[t to make fresh pumpkin puree it is a great alternative to canned. Do not use pumpkin pie filling or any product that has sugar added.
Sweetener
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you, or you have a preferred sweetener, feel free to make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Walden Farms Syrup
Feel free to substitute wth your favourite zero sugar syrup. Keep in mind that nutritional information may change.
Coconut Cream and Milk
Feel free to substitute the coconut milk and cream with almond, soy or regular milk and cream. Just be mindful of alterations to the nutritional information.
Storing and Freezing
Store refrigerated, tightly covered for up to 4 days. Freezing is not recommended, due tp texture and moisture changes.
This sugar-free pumpkin pudding is proof that healthier desserts can be just as delicious and comforting as traditional ones. It’s smooth, lightly spiced, and bursting with pumpkin flavour. Perfect for satisfying your sweet tooth without the sugar crash.
Enjoy it chilled on a cozy autumn evening, or serve it up at your next holiday dinner, no one will even guess it’s sugar-free!
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.